Stu Cosby is one of the most warm-hearted people I know. He loves being a father. He has two terrific kids of his own who have now grown up and made him a proud grandfather. When he married sweet Cathy a few years ago he happily acquired stepchildren.
At the time of their mother’s marriage to Stu, Caity and Anna were small, but they are now growing into lovely young ladies. (The photo above was taken at their confirmation in March.)
The two can be a little shy—but once they get to know you they show their smart and loving nature. They are also EXTREMELY tactful: when Anna sent me the confirmation photo she gently labeled it so that I would know which of the twins was which. (I’m learning; really, I am!)
One thing I know for sure is that these girls are getting to be great cooks. I salivated when I saw a photo of the scones on Facebook so Anna kindly sent me the recipe. I had never actually made chocolate-chip scones because, frankly, they are not precisely the sort of thing one needs. A scone has plenty of sugar and fat without chocolate.
Nevertheless, the mini-chocolate chips in this recipe don’t overwhelm the scones or their eater’s waistline. And Anna and Caity inform me that if one wishes to be truly virtuous one can substitute raisins or currants. I didn’t. I DID cut a couple of smaller scones, however, so that I could try the things with less guilt!
Caity and Anna’s scones looked a little nicer than mine. I couldn’t find my pastry brush so my egg wash got a little messy. And cutting dough has never been my specialty. My scones tasted just fine, however.
2 cups all purpose flour
1/3 cup sugar, plus additional sugar for topping off (I used sprinkles for the latter.)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) sweet butter (cold), cut into small pieces
1/2 cup mini chocolate chips
1/2 cup sour cream
1 teaspoon vanilla (I added this)
1 egg yolk for glaze (optional)
Preheat the oven to 400. Grease a cookie sheet or line it with a silicone mat.
In a medium bowl sift together the flour, 1/3 cup sugar, baking powder, baking soda, and salt. With knives or a pastry blender cut in the butter. Stir in the chocolate chips.
In a small bowl or measuring cup whisk together the sour cream, whole egg, and vanilla. Using a fork, stir this mixture into the dry ingredients until large clumps of dough form. Do not over mix.
Use your hands to press the dough into a rough ball. (This is a little tricky, but as you press the dough will come together!)
Place the dough on a lightly floured cutting board. Pat it into a 7- or 8-inch circle (about 3/4 inch thick). If you wish to use the egg wash, beat the egg yolk briefly and then paint it onto the circle with a pastry brush. Top with additional sugar for crunch.
Use a serrated knife to cut the circle of dough into 8 triangles. Place them on the cookie sheet about 1 inch apart. If they seem too crowded, use a second cookie sheet.
Bake the scones until they are golden, about 15 to 17 minutes. Cool them for 5 minutes before removing them from the cookie sheet. Serve warm or at room temperature.
Makes 8 scones.